The EU is, typically, doing a far better job of researching this than the FDA. The latter of which seems almost entirely driven by corporate interests at this point. There's a paper from the EU here [1] which is far too verbose, but offers some interesting data:
- For PFOS and PFOA, ‘Fish and other seafood’ was the most important contributor to the mean exposure, followed by ‘Eggs and egg products’, ‘Meat and meat products’, and ‘Fruit and fruit products’. For PFOA, ‘Vegetables and vegetable products’ and ‘Drinking water’ were also important contributors. For several of the other PFASs, ‘Fish and other seafood’, ‘Fruit and fruit products, ‘Vegetables and vegetable products’, ‘Drinking water’, as well as ‘Starchy roots and tubers’ were the most important food groups.
- Diet is the major source of PFAS exposure for most of the population, but other routes such as dust ingestion and indoor air inhalation may also contribute substantially
- PFASs are transferred from soil to plants. In general, transfer rates are higher for the short chain PFASs and decrease from roots to leaves to fruits.
- In food producing animals, PFASs transfer from feed to animal derived food like milk, eggs and meat, with clear differences between species and the type of PFAS. This is also relevant for soil ingestion by foraging farm animals
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I think the conclusion is that everything is potentially exposed, so the individual source is more important than the type of medium. Another somewhat interesting article [2] showed how a sampled chocolate cake ended up with extremely high levels. It (probably) wasn't even from the cake itself, but from a chemical used to greaseproof paper at some point in its production. So my take from that would be, as always, to consume foods which have gone through minimal processing before getting to you.
[1] - https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa...
[2] - https://blogs.edf.org/health/2019/06/03/fda-high-levels-pfas...